Sardine tomato linguine with crunchy herb crumbs
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- 350g linguine or other pasta
- 3 tablespoons extra virgin olive oil
- 2 cups coarse white bread crumbs (stale Ciabatta has a good texture)
- 4 medium garlic cloves, very finely chopped
- 2 x 110g cans Safcol Brisling Sardines, drained
- 500ml tomato passata
- 1 teaspoon dark brown sugar
- ½ cup pitted black olives
- ¼ cup torn basil leaves
- ½ cup finely chopped flat leaved parsley
- Sea salt and freshly ground black pepper
- 4 anchovies in oil, finely chopped
- Cook the pasta following the pack instructions for ‘al dente’. Drain and reserve a little of the cooking water.
- In a medium frying pan on a medium low heat, add half the olive oil and the bread crumbs. Fry, stirring all the time until very light golden brown, stir in half the garlic and cook for about 15 seconds. Season generously and stir through half the parsley, transfer to a bowl.
- In a large frying pan on a medium low heat, add the remaining olive oil and garlic, cook for about 15 seconds until fragrant, add the anchovies, cook for a few seconds until they break down slightly.
- Pour in the tomato passata, add the brown sugar, turn up the heat and simmer for about 5 minutes until thick and shiny.
- Reduce the heat to low, stir in olives, remaining parsley, sardines, and basil. Season generously.
- Gently toss through the cooked pasta, if the sauce is a little thick add a little pasta cooking water.
- Transfer to a large serving bowl, top with crunchy herb crumbs.